Mexican Corn on the Cob – Elote

Name: Mexican Corn on the Cob – Elote
Prep time: 10 min
Total time: 25 min
Ingredients: 1 bag GOYA® Corn on the Cob (8 mini ears), thawed, or 4 fresh ears of corn, husked and halved; 1 tsp. GOYA® Vegetable Oil; 1 cup GOYA® Queso Fresco, crumbled; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste; ¼ cup GOYA® Mayonnaise with Lime; 1 tbsp. plus 1 tsp. GOYA® Chili Powder; 4 skewers 8” (if using wooden skewers, soak in water 30 minutes prior to grilling)

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Prep Time: 10

Total: 25

Servings: 4

Cost: $2.69 /serving

Ingredients

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1 bag GOYA® Corn on the Cob (8 mini ears), thawed, or 4 fresh ears of corn, husked and halved1 tsp. GOYA® Vegetable Oil1 cup GOYA® Queso Fresco, crumbledGOYA® Adobo All-Purpose Seasoning with Pepper, to taste¼ cup GOYA® Mayonnaise with Lime1 tbsp. plus 1 tsp. GOYA® Chili Powder4 skewers 8” (if using wooden skewers, soak in water 30 minutes prior to grilling)

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Instructions

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Step 1 Prepare grill to medium-high heat; grease with oil. Stick each corn cob on skewer. Grill corn until tender and charred on all sides, about 7 minutes. Step 2 Place crumbled cheese on medium, flat plate. Working with one corn cob at a time, sprinkle cob with adobo, spread with mayonnaise, roll in cheese and sprinkle chili powder. Place corn on serving plate; repeat with remaining cobs and ingredients.